Got A Special Occasion ??

I fix the Redneck Version of this and with the Herb Bisquits, it is finger-lickin-good and usually requires a nap after eatin !!

Filet Mignon with Merlot and Mushroom Sauce
- by Clyde and Terryl Miller

14" Shallow Dutch Oven
Serves 9

Reduction:

1 - 750 ml bottle Merlot
2 - 14 ½ ounce cans chicken broth
1 - 14 ½ ounce can beef broth

Boil wine, chicken broth and beef broth in a 12" shallow dutch oven over high heat until mixture is reduced to 2 cups, about 1 hour.

9 - 1 ½ inch thick filet mignon steaks
2 tablespoons olive oil
Freshly cracked four-pepper blend
Real Salt

Sauce:

1/4 cup chopped shallots
1 teaspoon freshly chopped garlic
1 teaspoon freshly chopped thyme
2 cups sliced fresh brown mushrooms
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all-purpose flour

Heat olive oil in a 14" shallow dutch oven over medium-high heat. Sprinkle steaks on both sides with real salt and cracked four-pepper blend. Cook steaks until medium rare to medium (about 6 to 10 minutes on each side, meat thermometer reading 140 to 150 degrees). Transfer to a plate and cover to keep warm. Add shallots, garlic and thyme and mushrooms to dutch oven and stir for 30 seconds. Add 2 cups reduced wine mixture to dutch oven and bring micture to a boil, scraping up any browned bits. Mix butter and flour together in a small bowl. Add this mixture to sauce and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Place steaks back into sauce until ready to serve. Serve steaks with sauce over the top and extra sauce on the side.